Malaysian Vegetarian Laksa with Tofu & Lemongrass – A Mouthwatering Culinary Delight

Allergens

Soy (from soy sauce and tofu), Coconut (from coconut milk)

Ingredients

• 1. Extra firm tofu, cubed
• 200g 2. Lemongrass stalks
• 3 3. Fresh galangal, sliced
• 30g 4. Shiitake mushrooms, sliced
• 150g 5. Red bell pepper, sliced
• 1 medium 6. Green onions, chopped
• 2 cups 7. Coconut milk
• 400ml can 8. Vegetable broth
• 3 cups 9. Soy sauce
• 2 tbsp 10. Lime juice
• 2 tbsp 11. Brown sugar
• 1 tbsp 12. Red curry paste
• 2 tbsp 13. Sambal oelek
• 1 tsp 14. Cooking oil
• 2 tbsp 15. Salt
• a pinch

Instructions

1. In a pan, heat the cooking oil over medium heat and add the sliced lemongrass and galangal. Sauté for 1 minute to release their aroma.
2. Add the red curry paste and sambal oelek, stirring constantly for about 30 seconds or until fragrant.
3. Pour in the coconut milk, vegetable broth, soy sauce, brown sugar, lime juice, and a pinch of salt. Bring to a boil, then reduce heat and let it simmer for 10 minutes.
4. Add the cubed tofu and sliced shiitake mushrooms into the simmering sauce, stirring gently to combine. Continue to cook for another 5 minutes or until the tofu is heated through and the mushrooms are tender.
5. Stir in the red bell pepper and half of the chopped green onions, cooking for another 2 minutes.
6. Taste and adjust seasonings if needed, then remove from heat.
7. Serve the Malaysian Vegetarian Laksa over steamed rice, garnishing with the remaining green onions and a slice of lemongrass for an elegant presentation. Enjoy!

Chef’s Insight

1. The key to a great vegetarian laksa is balancing flavors and textures, so don't be afraid to adjust seasonings to your preference.

Notes

1. Feel free to add noodles to this recipe for a heartier meal.